I love maple syrup on my breakfast sausage and bacon. Something about the salty and the sweet takes the meat from tasty to mouth-wateringly delicious! Oddly enough, I don’t enjoy it on my pancakes, waffles, or anything else. Call me strange, but it is what it is. My husband, on the other hand, douses all his breakfast food in it – meat, carbs, and all.
What this means is that I’m super pumped to make maple syrup for the first time next spring! With everything we’ve had going on for the last two years we just haven’t had the time. But with the end of cabin construction in sight (woo hoo!) we can make this work this year!
Growing up, my family had good friends that made maple syrup, and I loved to watch them work in the spring, getting the wood stove nice and hot, pouring big buckets of sap into huge pots, transferring the shrinking sap into smaller pots as it became syrup. I hoped that one day I’d be able to do that too.
This past weekend, I spent some time tagging our biggest maple trees. Some are so large I can’t come close to getting my arms around them! They’re definitely going to get two taps.
A behemoth of a tree!
Over the next few months, I’ll be reading up on the process, getting tips and tricks, and purchasing the materials. Check back here (and on our YouTube channel) to see how things go!
Even before we get to the syrup process, make sure to subscribe to our YouTube channel (link below) and follow us on Instagram @the.mn.homestead for all the rest of our fun!